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yazdanpanah S, fahim Z, Yazdanpanah Z. Edible Coatings in Meat Industries. J Altern Vet Med 2024; 7 (21) :1283-1292
URL: http://joavm.kazerun.iau.ir/article-1-184-en.html

The supply of fresh food products is associated with the problem of fast perishability and their short shelf life. Due to the importance of meat consumption in the food program and the problem of its fast perishability, the need to use new packaging methods is increasing. Today, edible films and coatings based on protein, lipid, polysaccharide or a combination of them have entered the packaging industry. This protective layer acts as a barrier between the food and the external environment, thus delaying the spoilage process. Edible coatings can prevent loss of moisture, growth of microbes, dripping and rancidity of meat lipids, preserve their taste and color, and protect the contents of the package from physical damage caused by transportation. These coatings are more suitable than synthetic polymers because they are biodegradable and do not cause problems in nature, and they are being replaced to a large extent instead of synthetic types. Edibility, biosufficiency, and efficiency of these coatings are the main reason for their popularity in the food industry and conducting a wide range of researches in this regard. Based on the researches, the combined effect of some of these coatings with each other and adding essential oil to them leads to improvement of its properties and antioxidant effect. The findings presented in this article show the types of food coatings as well as recent developments related to them.